Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls

Journal of Food and Drug Analysis

Volumn 16, Issue 6, 2008, Pages 81-86

  Ismail Fitry, M R ^a   Jinap, S ^a   Jamilah, B ^a   Saleha, A A ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Chicken meat balls; Deep frying; Sulfonamide

Indexed keywords

SULFADIAZINE; SULFADIMIDINE; SULFAMETHOXAZOLE; SULFAQUINOXALINE; SULFONAMIDE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHICKEN MEAT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DRUG STRUCTURE; FOOD ANALYSIS; FOOD QUALITY; FOOD SAFETY; FRYING; INTERNAL TEMPERATURE; REDUCTION; RESIDUE ANALYSIS; TEMPERATURE; TEMPERATURE DEPENDENCE; TIME; WEIGHT;

EID: 60849113124     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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